Spaghetti Bolognese With Red Wine Recipes

WEEKNIGHT BOLOGNESE

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

MOM'S SPAGHETTI BOLOGNESE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
• Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
• Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

RED WINE SPAGHETTI RECIPE BY TASTY

Steps:

• Measure ¼ cup (60 ml) of wine and set aside.
• Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
• Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
• In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
• Add the butter and stir until it melts into the pasta.
• Add salt and pepper, parmesan, and parsley. Stir to combine.
• Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
• Enjoy!

SPAGHETTI BOLOGNESE WITH RED WINE

Steps:

• Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
• Stir well.
• Cover and refrigerate overnight or all day.
• Heat oil in pan.
• Stir fry onion and garlic until soft.
• Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
• Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
• (it will be much darker colour than usual).
• Cook the spaghetti as mentioned on the packet.
• At the last minute, stir the chopped parsley through the sauce.
• Add sauce to the drained spaghetti and top with grated Parmesan cheese.
• Serve with a nice glass of red.

RED WINE BOLOGNESE

Steps:

• Add carrots, onions and olive oil to a large pot, and let it simmer for about 5 minutes.
• Add ground beef to mixture and let it cook fully.
• Add all other ingredients. Let it heat through and simmer for about 15-20 minutes. Salt and pepper to taste.
• Serve with your choice of pasta and some Parmesan cheese, and enjoy!

SPAGHETTI BOLOGNESE

Steps:

• Heat the oil in a large pan, add the onion and garlic and fry until golden.
• Add the beef and fry until browned, stirring constantly. Stir in the tomato puree, tomatoes and chicken stock and mix until well blended.
• Stir in the red wine vinegar, sugar, basil and oregano with the salt and pepper, bring to the boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Taste occasionally, just 'cos it's one of the great parts of cooking! Also, add extra basil and oregano if needed.
• At the end of 20 minutes, leave the bolognese simmering and cook the spaghetti in boiling salted water for about 12 to 15 minutes, (or instructions on packet), or until al dente. Drain and keep warm.
• Serve spaghetti on plate or pasta dish, add the bolognese, quantities to suit yourself. A freshly baked/warmed baguette goes very well with this. Grated parmesan cheese, or a cheddar if the children/grandchildren are eating enhances the dish.